Only 7 simple ingredients in these soft & chewy flourless peanut butter oatmeal cookies.
Today’s post is coming to you a little late in the day. Total lazy Sunday. I’m sitting on the couch still full after last night’s crab cake dinner, a little lethargic after yesterday’s walk around Annapolis, and my stomach hurts from laughing so hard.
Great ab workout if you ask me.
(If you live in the Columbia area, check out Stanford Grill for dinner. Incredible crab cakes, nightly jazz band, all fresh and local ingredients, great beer and wine selection. It’s by far my favorite restaurant in the area.)
A couple of my girlfriends visited this past weekend and when we weren’t laughing hysterically, we were eating chocolate and guacamole and jelly beans and pizza and fries. True story. So today’s cookie recipe is on the healthier side. Best way to start a new week.
If you follow me on Instagram, you may remember my troubles with a gluten free cookie recipe a couple weeks ago. You’ve been asking for more gluten free recipes, so I’m trying my hand at experimentation. Sure, they may look incredible in the picture but my god. Those flourless peanut butter oatmeal cookies tasted like cardboard. Crispy, soft, cakey, and dry all at the same time. I’ll spare you any more detail.
Determined, I tried my hand at them again. Batches number two and three were completely flavorless. The texture was spot on, though. Baby steps! “Practice makes perfect” – I kept telling myself. They were soft and chewy just how I love my oatmeal cookies. But their taste was seriously lacking; not something I’d ever want to share with others. We spread each with a smear of peanut butter and ate them anyway.
The (delicious) things I do for the sake of recipe testing.
Fourth time’s a charm! In fact, the 4th batch was so delightfully charming that I made them twice in 3 days. Each batch disappeared. Taste testers had no idea these sneaky little peanut butter cookies had no butter, no flour, and reduced sugar. They each thought today’s flourless peanut butter oatmeal cookies tasted like my full-fat, sugary peanut butter cup oatmeal cookies. It was music to my ears.
Needless to say, I’m quite excited to share these cookies with you today. They’re “bangin” as my one friend described them. Hey Sal, you got anymore of those bangin’ peanut butter cookies?
Use your favorite peanut butter – whether that’s homemade or store-bought. Try to stay away from anything too oily. I like to use my homemade honey roasted peanut butter in this recipe and strongly suggest you do as well for the best flavor. Peanut butter takes the place of regular butter in this cookie recipe.
While you do not need a mixer for today’s flourless cookie recipe – you will need to chill the cookie dough for 30 minutes. Just enough time for you to clean up and preheat the oven. Then, scoop, bake, eat, fall in flourless-peanut-butter-oatmeal-cookie-love.
I’m so corny. Are you even still reading? Let’s, uh, get to the recipe.
Chewy edges, soft centers, cinnamon-spiced and full of peanut butter flavor. No butter, no flour, no oil, and yet… still taste dreamy. With a recipe repertoire of hundreds of cookies, it really says something when I make the same cookie recipe twice in 2 days!! Like my friend said, they’re bangin’…. but it totally sounds cooler when he says it.
If you’re a peanut butter lover like me, you’ll also love these recipes:
Only 7 simple ingredients in these soft & chewy flourless peanut butter oatmeal cookies. Dark chocolate chips, peanut butter, cinnamon, and not much else in this gluten free cookie recipe.
Gluten intolerant readers: make sure your oats are certified gluten free.
Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.
Two more flourless cookie recipes: Breakfast Cookies
and these fabulous Dark Chocolate Almond Butter Cookies!
More cookie recipes.
More gluten free recipes.